Wheat Free Chicken Manchurian

Total time1 hr 5 min

Prep time20 min

Cook time30 min

4.6

(11)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup cornstarch
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 large egg, beaten
1 tsp soy sauce
½ tsp black pepper
½ tsp salt
⅓ cup neutral oil (such as canola or vegetable oil), for frying

For the sauce

2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp rice vinegar
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
3 tbsp water

For the stir-fry

2 tbsp neutral oil (such as canola or vegetable oil)
4 cloves garlic, finely minced
1-inch piece fresh ginger, finely minced
2 fresh green chilies, thinly sliced
1 medium white onion, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
3 stalks green onions, thinly sliced, white and green parts separated

For serving

1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a large bowl, whisk together the cornstarch, all-purpose flour, beaten egg, 1 tsp soy sauce, black pepper, and salt until a thick batter forms. Add the chicken pieces and toss until every piece is evenly coated. Let the coated chicken rest for 15 minutes so the batter adheres.
2
In a small bowl, stir together the 2 tbsp soy sauce, ketchup, rice vinegar, chili garlic sauce, sesame oil, sugar, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.

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